1. Wash the red dates, dry them and remove the core.

2. Put it in a steamer, boil the water and steam over high heat for 15 minutes.

3. Put the steamed red dates into a food processor, add half a bowl of water, beat into jujube paste, and pour the beaten jujube paste into the wok.

4. Pour in corn oil in two batches, stir-fry evenly and absorb each time before adding the next time.

5. After all the oil is added, pour in all the xylitol and continue to stir-fry over medium heat.

6. Fry until 70% of the water is gone, add glutinous rice flour and stir-fry evenly.

7. Stir-fry until the filling forms a whole piece and can be moved as a whole when flipping. Put it in the refrigerator to cool down and put it in the refrigerator for later use.

8. Make mooncake skin: Mix invert syrup, corn oil, and water evenly.

9. Sift in the mixture of all-purpose flour and milk powder.

10. Stir well and put into a plastic bag, let it rest at room temperature for 1-2 hours before wrapping the mooncakes.

The 11.50-gram mooncake mold is now used to make 60-gram mooncakes, including 20 grams of mooncake skin and 40 grams of filling.

12. Press the dough and wrap the filling, roll it into a round shape, pat it with flour and put it into the mold.

13. Place the printed mooncake embryo into the baking tray. Preheat the oven to 210 degrees.

14. Spray a little water on the surface of the mooncake, put it in the middle of the preheated oven, bake at 210 degrees for 8 minutes to set.

15. Take it out, brush the surface with a layer of egg yolk water (1 egg yolk + 1/4 egg white mixed evenly), put it in and bake at 210 degrees for 5 minutes.

16. Then take it out and brush it with egg yolk water for the second time, then bake it at 210 degrees for another 5 minutes until the surface is golden.